Course instructors are responsible for the course content descriptions in English.

Description

Common enological practices. Sector dynamics and commercial planning in wineries. Organization and programming of the complete vinification process, from harvesting the raw material until the finished product has been bottled. Operations and equipment for extracting must. Technology applied in distinct vinification. Assessment of wine by-products and their environmental management.

Methodology and grading

Grading

The overcoming of the practices (by means of assistance and report or examination) and the delivery of the work they are obligatory to be able to overcome the subject. The necessary minimal note to realize average between the parts must be like a minimum of 5 on 10. The student who, for well-taken motive, could not be present at the practical meetings established in the academic schedule, will have to overcome a theoretical examination that will include the contents given in the same ones.

Assessment test characteristics

1. The theory examination consists of a whole of 20 questions type test.

2. The work will consist of the making of a detailed escandallo of costs of the whole productive process of a wine vault from the buy of inputs, vineyard, making, sale up to the postsale of the product. The wine vaults type that the students will be able to choose to realize the work will detail the first day of classFor the work there will be valued the level of detail of the escandallo and the validity of the sources used to justify the used information.